Green Deviled Eggs Avocado (Printer View)

Bright eggs filled with creamy avocado and savory seasonings, perfect for easy, flavorful appetizers or snacks.

# What you'll need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper

→ Garnish

10 - Smoked paprika for sprinkling
11 - Extra chopped chives

# Method:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Drain and cool the eggs under cold running water. Peel the eggs and slice them in half lengthwise.
03 - Remove the yolks and place them in a medium bowl.
04 - Add the avocado, mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and pepper to the bowl with the yolks. Mash together until smooth and creamy.
05 - Spoon or pipe the avocado filling into the egg white halves.
06 - Sprinkle with smoked paprika and extra chives. Serve immediately, or refrigerate until ready to serve.

# Expert Advice:

01 -
  • Ready in 27 minutes — only 15 minutes of prep and 12 minutes of cooking stand between you and a stunning appetizer.
  • Naturally vibrant color — the avocado filling turns a gorgeous green with no food coloring required.
  • Crowd-pleasing and diet-friendly — vegetarian and gluten-free as written, so almost everyone at the table can enjoy them.
  • Endlessly adaptable — swap mayonnaise for Greek yogurt, add a dash of hot sauce, or pipe the filling for a more elegant presentation.
  • Great for make-ahead — simply cover tightly with plastic wrap to keep the filling bright green until you are ready to serve.
02 -
  • Add hot sauce for extra zing — a few dashes stirred into the filling give the eggs a welcome kick without overpowering the avocado.
  • Keep the filling bright green — if making ahead, cover the filled eggs tightly with plastic wrap to limit air exposure and preserve color.
  • Lighten it up — substitute Greek yogurt for mayonnaise for a lower-fat, tangier filling that still holds its shape.
  • Pair thoughtfully — serve alongside a glass of sparkling wine or a crisp Sauvignon Blanc to complement the fresh, creamy flavors.
  • Use a piping bag — for a polished presentation, pipe the filling rather than spooning it; a simple zip-lock bag with a corner snipped off works perfectly.
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